Ingredients:

  • 1 package (14.4 oz) refrigerated pie crusts
  • 1 egg, beaten
  • 1 tbsp granulated sugar
  • 6 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl, combine the sliced peaches, lemon juice, and vanilla extract.
  2. Sprinkle in the granulated sugar, brown sugar, cornstarch, cinnamon, ginger, and salt.
  3. Gently toss with a spatula until the peaches are evenly coated in a thick, syrupy glaze; let sit for 5 minutes to allow the cornstarch to hydrate.
  4. Fit one pie crust into the bottom of a 9-inch deep-dish pie plate, pressing it firmly against the sides.
  5. Pour the peach mixture into the crust, smoothing the top with a spoon.
  6. Place the second crust over the top, either crimping the edges for a full crust or cutting strips to create a lattice weave.
  7. Brush the top crust with the beaten egg and sprinkle with granulated sugar.
  8. Bake at 400°F (200°C) for 15 minutes to set the crust.
  9. Reduce heat to 375°F (190°C) and continue baking for an additional 30 minutes until the crust is golden brown and the filling is bubbling.